 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This recipe is in a cookbook that my Mother In-Law's LDS Relief Society had created for a fundraiser that she gave to me for Christmas about 8 years ago. I decided to try using Bob's Red Mill Gluten-Free All Purpouse baking flour in the recipe for a gluten free way and they turned out great, coming out resembling a wheat roll. When I made them, I didn't have time to allow them to rise, so they came out pretty small. The batter will be like muffin batter. I used an ice cream scoop to pour them into the muffin pan. This will make 12 rolls. Ingredients:
2/3 cup warm water |
1 tablespoon yeast |
2 tablespoons sugar |
1 teaspoon salt |
1/4 cup butter (use a gluten free margarine) or 1/4 cup margarine (use a gluten free margarine) |
1 egg |
1 2/3 cups bob's red mill all-purpose gluten-free flour |
Directions:
1. In a large stand mixer, or you can use a hand mixer, combine the warm water and the yeast and stir well. Let it sit for about 3 minutes. Add the sugar salt and butter. Mix until well combined. Add the egg and mix well. Add the flour and again mix it well.
2. Take out your muffin/cupcake pin and spray the pan well with some PAM spray.
3. Using an ice cream scooper, pour the batter into the individual spaces, about 3/4 full.
4. Allow the batter to rise in the pan for about 30 minutes.
5. Bake at 375 Degrees for about 18 minutes.
|
|